Beef and Red Wine Pie
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tbspn olive oil
  • Pinch of salt/ black pepper
  • 500g mince beef
  • 1 onion (peeled and diced)
  • 3 medium size carrots (peeled and diced)
  • 3 celery sticks (chopped)
  • 2 cloves garlic (peeled and crushed)
  • Handful of mushrooms (roughly chopped)
  • 1 tspn chilli flakes
  • 1 tbspn cumin powder
  • 2 tbspn tomato puree
  • 100ml red wine
  • 300ml hot beef stock
  • Fresh rosemary and thyme
  • 1 roll puff pastry
  • 1 medium free range egg
  1. Pre-heat the oven to gas mark 5/ 190 degrees Celsius.
  2. Heat the olive oil in a large deep pan. Add the onions and carrots with a pinch of salt and gently cook for around 4 minutes. Then add the celery. Leave for a further 1 or 2 minutes.
  3. Add the meat to pan bit by bit, breaking it up with a wooden spoon so that the meat browns and crumbles. Stir in the cumin and chilli flakes and then add the mushrooms.
  4. Stir in the tomato puree and add a few sprigs of rosemary and thyme. Pour in the wine and then gently pour in the beef stock, give a good stir. Put the pan on a medium/ high heat with the lid on and cook for around 20 minutes or until the mixture has boiled down and is thick.
  5. Take the pan off the heat and scoop out the sprigs of rosemary and thyme. Leave to cool slightly for 5 minutes and then transfer to an oven dish.
  6. Line the puff pastry over the top of the oven dish, tucking in at the sides and pressing down firmly around the edges. Beat the egg in a small bowl and with a brush gently spread this over the top of the pastry.
  7. Place in the oven for around 20 – 25 minutes or until the pastry is well risen and golden. Leave to stand for a further 5 minutes and then serve.
  8. This is great with some garlic mash potatoes!
Recipe by A Modern Rose at